Giant Beans With Spinach And Feta Recipes

Steps:

• Prepare couscous with boiling water, according to the packet's instructions.
• Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.
• Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

Steps:

• Rinse ,pick over, and soak overnight or quick-soak beans.
• Drain them, discarding the soaking liquid; set aside. Bring the beans, 2 quarts fresh water, and 1 teaspoon salt to a boil in a Dutch oven. Reduce to a simmer and cook until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
• Meanwhile, process the bread with 2 tablespoons of the oil in a food processor to coarse crumbs, about 5 pulses; set aside.
• Adjust an oven rack to the middle position and heat the oven to 400 degrees. When the beans are tender, drain and discard the cooking liquid; set aside. Wipe out the Dutch oven, add 2 more tablespoons of the oil to the pot, and heat over medium heat until shimmering. Add the onions and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds. Add half of the spinach, cover, and cook until beginning to wilt, about 2 minutes. Stir in the remaining spinach, cover, and continue to cook until wilted, about 2 minutes longer. Off the heat, gently stir in the drained beans, tomatoes, dill, and the remaining 2 tablespoons oil. Season with salt and pepper to taste and transfer to a 13 by 9-inch baking dish. (At this point, the dish can be covered and refrigerated for up to 24 hours.).
• Sprinkle the feta, then the fresh bread crumbs evenly over the top. Bake until the bread crumbs are golden brown and the edges are bubbling, about 20 minutes. (If refrigerated, increase the baking time to 25 to 30 minutes.) Serve immediately with the lemon wedges.

Steps:

• Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
• Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
• Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.